Honey Harissa Baked Salmon with Lemon Dill Rice
Tender oven-baked salmon glazed with sweet honey and gentle harissa, served over fluffy lemony dill rice. A perfect Mediterranean-inspired dinner that feels special but is easy enough for a weeknight.
Time Required
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
For the SalmoN
4 salmon fillets (about 150–180 g each)
2 tbsp olive oil
1½ tbsp honey
1 tsp mild harrisa paste (adjust to taste)
1 tbsp lemon juice
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
1 tsp smoked paprika (optional, not spicy)
For the Dill Rice
1 cup basmati rice, rinsed
2 cups water or light vegetable broth
1 tbsp olive oil or butter
½ tsp salt
Zest of ½ lemon
¼ cup fresh dill, finely chopped
1 tbsp lemon juice
Instructions
1. Prepare the Dill Rice
1. Bring water/broth to a boil.
2. Add rice, salt, and olive oil.
3. Cover and simmer on low for 12–15 minutes, until tender.
4. Turn off heat, rest 5 minutes, then fluff.
5. Stir in lemon zest, lemon juice, and fresh dill.
2. Prepare the Salmon
1. Preheat oven to 200°C (400°F).
2. Line a baking tray with parchment.
3. In a small bowl, mix olive oil, honey, harissa, lemon juice, garlic, salt, and pepper.
4. Place salmon on tray and brush generously with glaze.
5. Bake for 12–15 minutes, until flaky.
6. Optional: Broil for 1–2 minutes for caramelized edges.
Serving
Spoon dill rice onto plates, top with salmon, and drizzle with pan juices.
Garnish with extra dill and lemon wedges.
Tips & Notes
Very mild option: Use ½ tsp harissa + extra honey.
Crispier top: Finish with a quick broil.
Extra sauce: Add 1 tbsp Greek yogurt + lemon juice to leftover glaze (off heat).
Frequently asked questions FAQ
Can I pan-sear instead?
Yes—sear salmon 3–4 minutes per side, then brush with glaze at the end.
Can I make this ahead?
Rice can be made 1 day ahead; salmon is best fresh.
Nutrition information
Calories: ~520
Protein: 35 g
Fat: 22 g
Carbs: 45 g
Fiber:12g